3 oz. cream cheese, softened
3 tbsp. sugar
1/2 c. milk
8 oz. can crushed pineapple, drained
1 c. coconut
8 oz. whipped topping, thawed
Cracker crumb crust

Combine cream cheese, sugar, milk, pineapple and coconut in blender. Cover and blend at medium speed for 30 seconds. Fold into whipped topping, spoon into crust. Freeze until firm, about 4 hours. Let stand at room temperature before cutting. Garnish with toasted coconut.